US2566941A - Method and agent for controlling undesirable fermentation in cheese - Google Patents
Method and agent for controlling undesirable fermentation in cheese Download PDFInfo
- Publication number
- US2566941A US2566941A US767357A US76735747A US2566941A US 2566941 A US2566941 A US 2566941A US 767357 A US767357 A US 767357A US 76735747 A US76735747 A US 76735747A US 2566941 A US2566941 A US 2566941A
- Authority
- US
- United States
- Prior art keywords
- cheese
- agent
- chlorite
- controlling undesirable
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 title claims description 17
- 238000000034 method Methods 0.000 title claims description 9
- 238000000855 fermentation Methods 0.000 title claims description 5
- 230000004151 fermentation Effects 0.000 title description 3
- 229910001919 chlorite Inorganic materials 0.000 claims description 10
- 229910052619 chlorite group Inorganic materials 0.000 claims description 10
- 241001148471 unidentified anaerobic bacterium Species 0.000 claims description 4
- QBWCMBCROVPCKQ-UHFFFAOYSA-M chlorite Chemical compound [O-]Cl=O QBWCMBCROVPCKQ-UHFFFAOYSA-M 0.000 claims 1
- QBWCMBCROVPCKQ-UHFFFAOYSA-N chlorous acid Chemical compound OCl=O QBWCMBCROVPCKQ-UHFFFAOYSA-N 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 6
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 5
- 229960002218 sodium chlorite Drugs 0.000 description 5
- 238000007664 blowing Methods 0.000 description 4
- SXDBWCPKPHAZSM-UHFFFAOYSA-M bromate Inorganic materials [O-]Br(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-M 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- SXDBWCPKPHAZSM-UHFFFAOYSA-N bromic acid Chemical compound OBr(=O)=O SXDBWCPKPHAZSM-UHFFFAOYSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- ICIWUVCWSCSTAQ-UHFFFAOYSA-M iodate Chemical compound [O-]I(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-M 0.000 description 2
- ICIWUVCWSCSTAQ-UHFFFAOYSA-N iodic acid Chemical class OI(=O)=O ICIWUVCWSCSTAQ-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
- A23C19/105—Inorganic compounds; Inert or noble gases; Carbon dioxide
Definitions
- Emmenthaler cheese This blowing phenomenon which is due to the development of anaerobic gas producing bacteria, e. g. butyric acid bacteria, in the cheese mass may be so violent that originally flat (millstone shaped) cheeses may become almost spherical.
- the so called cheese spreads or process cheeses are also exposed to blowing phenomena which, in case that the cheese 'is packed in boxes, may even cause the lid to blow off the latter.
- a similar phenomenon may occur in the production of preserves enclosed in hermetically closed containers and may in the case of canned preserves entail that the cans bulge out or swell.
- a soluble chlorite e. g. sodium chlorite NaClOz
- these substances may likewise effect a. suitable increase in the oxidation level.
- chlorites have only very seldom been used for technical purposes. They have, however, been used as addition to flour in order to increase the baking ability, sodium chlorite having been proposed for that purpose.
- the invention also relates to an agent to be applied in the said method, which agent is characterized in that it consists of or contains a soluble chlorite, e. g. sodium chlorite.
- the agent may in accordance with the invention contain suitable extenders and likewise it may contain stabilizers for the chlorite, which may be desirable in cases where the agent is exposed to a prolonged storage before the use, contingently under unfavourable conditions.
- the agent may furthermore contain one or more other substances which likewise serve the checking of undesirable bacteria fermentation, e. g. a soluble bromate or iodate.
- the method of reducing the tendency of cheese to blow during storage due to the action thereon of anaerobic bacteria which comprises incorporating in the cheese before the storage thereof a small amount of a salt comprising a water-soluble chlorite.
- a food product comprising cheese normally subject to decomposition by anaerobic bacteria containing a small quantity sufiicient to stabilize the same against decomposition comprising a soluble chlorite.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Dairy Products (AREA)
Description
Patented Sept. 4, 1951 METHOD AND AGENT FOR CONTROLLING UNDESIRABLE FERMENTATION IN CHEESE Holger Jprgensen, Copenhagen, Denmark, as-
signor to Aktieselskabet Dansk Gaerings-Industri, Copenhagen, Denmark No Drawing. Application August 7, 1947, Serial No. 767,357. In Denmark December 6, 1945 Section 1, Public Law 690, August 8, 1946 Patent expires December 6, 1965 5 Claims.
of hydrogen, in the solid cheese mass. The blowing especially often happens in the case of the so called Emmenthaler cheese. This blowing phenomenon which is due to the development of anaerobic gas producing bacteria, e. g. butyric acid bacteria, in the cheese mass may be so violent that originally flat (millstone shaped) cheeses may become almost spherical. The so called cheese spreads or process cheeses are also exposed to blowing phenomena which, in case that the cheese 'is packed in boxes, may even cause the lid to blow off the latter.
A similar phenomenon may occur in the production of preserves enclosed in hermetically closed containers and may in the case of canned preserves entail that the cans bulge out or swell.
In my U. S. A. Patent No. 2,291,632, and in my U. S. A. patent application, Serial No. 767,356 illed of even date herewith. which is now abandoned methods are claimed for the checking of blowing and swelling, respectively, consisting in that in the cheese mass or in the preserved foodstufls to be stored in hermetically closed containers, a slight quantity of a soluble bromate or iodate is incorporated. The effect of the bromates and iodates is due to the fact that they give the liquid phase at hand a high redox potential whereby the vitality of the detrimental micro-organisms is checked and is contingently brought to a complete stop.
In accordance with the present invention one may instead of bromates and iodates use a soluble chlorite, e. g. sodium chlorite NaClOz, as these substances may likewise effect a. suitable increase in the oxidation level. In accordance with the invention one therefore at some time or other during the production of cheese or other preserves, before the storage, however, incorporates a slight quantity of a soluble chlorite therein.
Up to this date, chlorites have only very seldom been used for technical purposes. They have, however, been used as addition to flour in order to increase the baking ability, sodium chlorite having been proposed for that purpose.
- 2 The invention also relates to an agent to be applied in the said method, which agent is characterized in that it consists of or contains a soluble chlorite, e. g. sodium chlorite.
The agent may in accordance with the invention contain suitable extenders and likewise it may contain stabilizers for the chlorite, which may be desirable in cases where the agent is exposed to a prolonged storage before the use, contingently under unfavourable conditions. Besides chlorites the agent may furthermore contain one or more other substances which likewise serve the checking of undesirable bacteria fermentation, e. g. a soluble bromate or iodate.
I claim:
1. The process of preventing anaerobic fermentation, due to the presence of anaerobic bacteria, in cheese encased in an hermetically sealed container which comprises incorporating a small amount of a soluble chlorite in said cheese prior to encasing the cheese in the container.
2. The process as in claim 1 wherein the chlorite is sodium chlorite.
3. The method of reducing the tendency of cheese to blow during storage due to the action thereon of anaerobic bacteria which comprises incorporating in the cheese before the storage thereof a small amount of a salt comprising a water-soluble chlorite.
4. A food product comprising cheese normally subject to decomposition by anaerobic bacteria containing a small quantity sufiicient to stabilize the same against decomposition comprising a soluble chlorite.
5. A product as defined in-claim 4 wherein the chlorite is sodium chlorite.
HOIGER J QRGEN SEN.
Name Date Jorgensen Aug. 4, 1942 Evans Nov. 20, 1945 Evans Aug. .2, 1949 OTHER REFERENCES Cereal Chemistry, Nov. 1941, vol. XVIII, No. 6, pages 699 to 704.
Number
Claims (1)
1. THE PROCESS OF PREVENTING ANAEROBIC FERMENTATION, DUE TO THE PRESENCE OF ANAEROBIC BACTERIA, IN CHEESE ENCASED IN AN HERMETICALLY SEALED CONTAINER WHICH COMPRISES INCORPORATING A SMALL AMOUNT OF A SOLUBLE CHLORITE IN SAID CHEESE PRIOR TO ENCASING THE CHEESE IN THE CONTAINER.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK2566941X | 1945-12-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US2566941A true US2566941A (en) | 1951-09-04 |
Family
ID=8158519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US767357A Expired - Lifetime US2566941A (en) | 1945-12-06 | 1947-08-07 | Method and agent for controlling undesirable fermentation in cheese |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US2566941A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2766121A (en) * | 1951-11-14 | 1956-10-09 | Olin Mathieson | Process for bleaching and deodorizing meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2291632A (en) * | 1939-06-28 | 1942-08-04 | Dansk Gaerings Industri As | Cheese and the production thereof |
| US2389302A (en) * | 1941-09-26 | 1945-11-20 | Spillers Ltd | Treatment of insect-damaged wheat |
| US2478043A (en) * | 1940-01-23 | 1949-08-02 | Evans Cyril Harry | Treatment of wheat, rye, and other cereals, and bran |
-
1947
- 1947-08-07 US US767357A patent/US2566941A/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2291632A (en) * | 1939-06-28 | 1942-08-04 | Dansk Gaerings Industri As | Cheese and the production thereof |
| US2478043A (en) * | 1940-01-23 | 1949-08-02 | Evans Cyril Harry | Treatment of wheat, rye, and other cereals, and bran |
| US2389302A (en) * | 1941-09-26 | 1945-11-20 | Spillers Ltd | Treatment of insect-damaged wheat |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2766121A (en) * | 1951-11-14 | 1956-10-09 | Olin Mathieson | Process for bleaching and deodorizing meat |
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